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I'm doing my research and in the process of getting a edge pro, was only originally looking to buy a sharpener when this site made me want some better knives At the moment i'm just a home cook sharing a set of victorinox Fibrox knives.

I'd like to get a few different knives to allocate them to different tasks instead of the old one knife does all...

Would love to hear all of your opinions on a selection of knives I should get, My budget is up to $500, maybe higher or lower depending on the sharpening kit($900 total) also I love sashimi, so now maybe a good time to buy a knife for that type of thing

This is a knife breed in and of itself. It's single beveled for right handed cutters and hollow backed. It CANNOT be sharpened with an EdgePro. Basic sharpening on them with a couple of stones is pretty easy.....but you can get pretty advanced with their sharpening procedures.

So if you want a traditional sushi knife....get a yanagi and learn to use it and sharpen it correctly.

If you want more information about these types of knives....please ask.....for now I'll leave it at that.

As to a more traditional western set of knives.....

Most chef's and home cooks use a chef's knife (gyuto) for almost all prep work.

A paring knife is used for small, intricate work

A slicer is used for just that

A bread knife....well, for bread

Those four knives could get any aspiring chef by.

Most, me included, will recommend you blow 1/2 or more of your budget on the chef's knife as it's by far the most used.

slice - I think you should stray from a set like that. With your budget you can choose a selection of knives and make your own set tailored to what you want to do with the knives. The one you select will surely be superior to the Shun knives in that set. 3-4 will probably square you away. A gyuto, petty, bread, and a parer perhaps? I think you'll end up being much happier with the end result that way.

Now look for a petty, nagiri, or some other knife that strikes your fancy. Perhaps a smaller gyuto will suit you?

slice

Post subject: Re: Can you recommend some knives for me

Posted: Fri Aug 30, 2013 10:12 am

Joined: Wed Aug 28, 2013 9:43 amPosts: 31

Hi Paradox, I like the http://www.chefknivestogo.com/kohdkigy24we.html and probably will go with that one. I'm looking for more of a japanese style handle for the other knives.the bread knife has this message when looking at this knife "Please note we can only ship Tojiro knives in the USA." Unfortunately I live in Australia...

Pretty much no Japanese knife is for frozen foods and bones. Keep a cheap European style knife for that (Henekls, Wustoff, Victorinox). Even the thicker knives like Deba's and Western Deba's aren't made for hacking through bones and frozen stuff, despite their weight. Japanese knives have much harder steel and thinner edges than their European style counterparts. The blades will chip or crack if you use them on frozen foods and bones. Some knives may handle it better than others, but you need to really know what you are doing with them and use care at all times. You would need to modify the edges to have any chance on going through this stuff w/o damage, but they won't work as well through normal foods with the modified edges. An occasional slip or glancing slice to bone or frozen stuff may not damage the edge, depending on how much force was behind the cut, etc, but you do not want to use the Japanese stuff for those tasks mostly.

Honesuki's are designed for breaking down chickens and do OK with cutting along the bone and that type of thing, but they are designed for going through the joints, not the bones. If you want, get one of the big CCK cleavers for bones and stuff like that; do not get the CCK thin ones that are for veggies, get one of the ones designed for meats.

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